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Ube Roll Cake Recipe

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4.1 from 11 reviews

This Ube Roll Cake is a light and fluffy chiffon cake infused with fragrant ube extract, rolled with a smooth and creamy ube-flavored whipped cream filling. Perfectly golden and delicately sweet, this Filipino-inspired dessert is both visually stunning and delightfully tasty. The cake is baked thin and rolled to reveal a beautiful purple swirl that makes it a showstopper for special occasions or afternoon tea.

Ingredients

Ube Chiffon Cake

  • 6 large eggs
  • 1/4 teaspoon cream of tartar
  • 150 g granulated sugar (divided into 100g + 50g)
  • 50 g milk
  • 50 g light-tasting oil
  • 1 teaspoon ube extract
  • 1 teaspoon vanilla extract
  • 120 g cake flour

Ube Whipped Cream

  • 400 g whipping cream
  • 40 g powdered sugar
  • 1/2 teaspoon ube extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12×17-inch baking tray with parchment paper on the bottom and set it aside.
  2. Separate Eggs: Carefully separate the egg yolks and egg whites into two clean large mixing bowls, ensuring no yolk contaminates the whites.
  3. Beat Egg Whites: Add cream of tartar to the egg whites and beat on medium speed with an electric hand mixer until foamy, resembling cappuccino foam.
  4. Add Sugar Gradually: Sprinkle 100g of the granulated sugar into the egg whites, one tablespoon at a time, beating well between additions until all sugar is incorporated.
  5. Whip to Stiff Peaks: Continue beating the egg whites until stiff peaks form—when the mixer is lifted, peaks stand firmly with tips curling slightly.
  6. Mix Egg Yolks and Wet Ingredients: In the bowl of egg yolks, add the remaining 50g sugar, milk, oil, ube extract, and vanilla extract. Mix together until well combined.
  7. Sift and Incorporate Flour: Sift the cake flour into the egg yolk mixture and lightly fold until just combined, being careful not to overmix.
  8. Fold Meringue into Batter: Gently fold one-third of the meringue into the egg yolk batter to lighten it. Then fold in the remaining meringue carefully until no streaks remain.
  9. Pour Batter into Pan: Pour the batter into the prepared baking tray. Use an offset spatula to spread smoothly and push batter evenly into corners.
  10. Bake the Cake: Bake for 12-13 minutes until the edges are lightly golden and the cake springs back when touched.
  11. Cool and Release Cake: Let the cake cool in the pan for around 5 minutes. While still warm, run an offset spatula around the edges to loosen, then flip the cake out onto a wire rack by placing the rack on top and flipping them together.
  12. Remove Parchment and Flip Again: Peel off the parchment paper from the bottom of the cake. Place a fresh parchment sheet on top and flip the cake over again so the smooth top side is down on the parchment paper; this will be the outside of the roll.
  13. Pre-roll the Cake: Starting at a short end, gently roll the cake into a log with the parchment paper and let it rest until completely cooled.
  14. Prepare Ube Whipped Cream: In a large bowl, combine whipping cream, powdered sugar, ube extract, and vanilla extract. Beat using an electric mixer on low to medium speed until the cream forms firm peaks.
  15. Assemble the Roll: Unroll the cooled cake carefully. Spread a generous, even layer of whipped cream on top, leaving about a 2-inch gap at one short end.
  16. Roll the Cake: Starting at the short end with cream, roll the cake tightly once more. Clean off any excess cream leaking out with an offset spatula as you go. Rest the roll seam-side down.
  17. Chill the Roll: Wrap the cake roll tightly in plastic wrap, twisting and securing the ends. Gently reshape if needed and chill in the fridge for at least 3 hours or overnight to set the cream.
  18. Slice and Serve: Remove the wrap, slice about 1/2 inch off each end to reveal the swirl, then cut the roll into 1 to 1.5-inch slices. Serve chilled and enjoy!

Notes

  • Use room temperature eggs for best meringue volume and cake texture.
  • Be gentle when folding the meringue into the batter to keep the mixture light and airy.
  • Ensure the cake is rolled while still warm to prevent cracking, but finish rolling with the whipped cream after the cake has completely cooled.
  • Ube extract can be adjusted based on taste preference; natural ube halaya can be used but will change the texture.
  • Chilling the cake roll overnight enhances flavor and firmness for cleaner slices.

Find it online: https://bitezly.com/ube-roll-cake-recipe-2/